Millet is a seed that looks and tastes like a cereal. It is naturally gluten free and has a lot of health benefits. That’s why it is highly recommended for babies too, starting from 6 months of age. Very well cooked, millet is incredibly creamy and so versatile!!
Let’s go back to the health properties for babies: millet is a super source of protein and is also rich in vitamin B, phosphorus, potassium, iron, and magnesium. but…what does it mean?
- it’s super easy to digest (easier than rice) being alkaline and gluten free
- being high in calcium helps the baby bone growth
- has healing properties: contains phosphorous that helps repairing damaged tissues
- can calm your baby. Being a complex carbohydrate, stimulates the production of serotonin that is known as a calming agent.
- it’s an excellent source of iron: that helps with baby iron deficiency/anemia
- it’s good for baby constipation thanks to its hydrating properties
Well, I think that’s a nice list of good reasons why to introduce millet in your baby’s diet.
Today I used millet to prepare some Italian gnocchi…creamier and more tender than the traditional potato ones 😉 I dressed the gnocchi both with some Extra Virgin Oil of Olive and some grated Parmesan cheese AND with an homemade Basil Pesto. You pick up the one you prefer 😉
I also used a short cut method to prepare the gnocchi…way easier and faster than the traditional method.
This is a One Family = One Recipe idea. The millet gnocchi are indeed wonderful for your baby…but also very good for the rest of the family!!!
- 1/2 Cup millet 125gr.
- 2/3 Cup rice flour or GF flour mix 100gr.
- few Tbsp grated Parmesan cheese and a drizzle of Olive Oil
- or Basil Pesto
- salt optional, not for babies
Rinse the millet under running water.
Fill a pot with 3 cups water
bring to boil, add the millet and cook for 30min or up until the millet is nice and tender and the water is absorbed.
Place the millet in a bowl and add the flour. Combine well.
Traditional gnocchi method: place one generous tablespoon of millet on a flat surface dusted with flour. Roll the dough in a long cylinder. Cut out the gnocchi. They should be 1 inch each.
Cook the gnocchi in boiling water for 3-4 min up until they will pop up to the surface.
Short-cut method. Drop one teaspoon of millet mix in a big pot of boiling water. Keep dropping in the gnocchi up until they will pop-up to the surface in 3-4 min.
Dress the gnocchi with extra virgin olive oil and grated parmesan cheese or with some lovely basil pesto. Serve warm.